That's it! N-teenth time my cookies turned out tough. I going to weigh my flour from now on. Any

D

dawnnys

Well-known member
recommendations for a not-too expensive kitchen scale? They look and smell great, but when they cool, they are as tough as leather! Sig - it's not the recipe, not the baking soda, must be the flour.

 
Rec: Molasses Cookies

1/2 cup granulated sugar
1/2 cup molasses
1 egg
1/2 cup lard (I used Crisco again)
1/2 tsp cinnamon
pinch nutmeg
pinch allspice
2 1/2 cups flour
1 tsp baking soda

Mix wet, mix dry; combine. Bake on greased cookie sheet at 400 for 8-10 minutes.

I've made it and they have come out soft and flat, soft and puffy - this time, tough and puffy.

 
True Confessions Here--Whenever I try to make those Italian almond paste cookies with the pine nuts.

atop, they come out with a big whole in the middle or just too brittle--not chewy like those available in Italian bakeries.

The recipe is simple enough just almond paste, egg whites and sugar. Maybe I beat it long or bake it too long, or both.

 
That's the only Italian I know -managia-it doesn't a helpa---(jesture with thumb on front teeth)

 
Bread...I keep trying saying this time it will be great! Please stop me if I'm going to try again.

 
Me Too!!! Never ever works, no matter what!! I've even had my bread making friend stand over me,

and when it doesn't rise she says "I have absolutely no idea what's wrong!" I think "maybe water too warm, so I try it again, no luck, then maybe water too cool, try again... nope....get the picture? I gave up bread making.

 
you're not overmixing, are you? i'm sure you've thought of that. i used to just scoop up my flour

in measuring cup and dump into the bowl. i've had better results since i learned to spoon the flour into the measuring cup and level off properly. but you probably knew that, too! i've got a great little scale from ashton green, it's scaleworks, can change from grams to ounces, reset to add multiple ingredients to same bowl, and it didn't cost a bundle.

 
This should probably be a private message, but...my 5 yr old

granddaughter is here tonight and we were watching "Ghostbusters". And she said to me, "Where are the friggin' ghosts"? I just about dropped my panties.

 
Here you go Marilyn...

Foolproof Boiled Eggs/Cook's Illustrated
3/1999

You may double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.Makes 6 eggs 6 large eggs
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired.
STEP BY STEP: Foolproof Peeling
1. Tap the egg all over against the counter surface, then roll it gently back and forth a few times on the counter.
2. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane.

 
Yes, Yes, Yes----do you thing I'm right about the fact that they can easily be overmixed oroverbaked

 
LOL! Here's one for ya...

In Quebec, our English "f-word" is accepted as a mild obscenity like "darn!" Kids say it in my presence CONSTANTLY. The anglo in me cringes every time.

 
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